fresh or frozen cranberries 4 1/4 - inch - thick slices ginger, crushed 1 3 - inch - long cinnamon stick 2
cups pear juice or cider 1/2 cup plus 2 Tbs.
Mix together ginger syrup, 1 shot of cognac, and 1/2
cup pear juice or nectar and pour over ice.
Not exact matches
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chop
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1
cup brown sugar / 1
cup vinegar / 2 tablespoons lemon
juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1
cup raisins / 2 teaspoons salt / 6 — 7
cups of
pear, cored and chop
pear, cored and chopped.
Pear & Blue Cheese Sliders Ingredients Lemon garlic aioli -1 / 2
cup of mayo -
Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- Good blue cheese.
3
cups fresh pineapple chunks 2 medium
pears, cut into 1 / 2 - inch pieces 2
cups frozen sliced peaches 1
cup frozen pitted cherries 1
cup frozen orange
juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
Then pour into a serving pitcher, add 1
cup organic
pear juice, stir well, and serve.
1 lemon,
juiced and strained 1 orange,
juiced and strained 2
cups Passover red wine or other red wine 1
cup sugar 6 firm Bartlett, Bosc or Anjou
pears 12 large pitted prunes
ingredients: for the poached
pears: 1 lemon, zested in large strips and
juiced 1 stick cinnamon 2 pounds hard
pears, peeled, cored and sliced 1
cup white wine 1 1/3
cups sugar
6
cups water 1/2
cup sugar, slightly over 4 star anise 1 cinnamon stick palm full of whole cloves
juice of one lime, if organic, a strip of the zest would be nice 2 bosc
pears, peeled
2
cups Gewurtraminer (a slightly sweet white wine; a reisling might work nicely too) 4 1/4 -1 / 2 ″ thick slices of lemon 2 teaspoons fresh lemon
juice 1 teaspoon white or white wine vinegar kosher salt to taste 1 large Asian
pear (I used one almost the size of a small grapefruit.
6 medium
pears, peeled, cored and sliced thin 1/2
cup hazelnuts 1/3
cup sugar 2 tablespoons flour 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg
Juice from 1 lemon
6
cups sliced peeled ripe
pears (about 6 medium) 1 tablespoon lemon
juice 1/2
cup plus 3 tablespoons sugar, divided 2 tablespoons quick - cooking tapioca 3/4 teaspoons cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 unbaked 9 inch pie crust 3/4
cup oatmeal 1 tablespoon flour 1/4
cup cold butter 18 caramels 5 tablespoons milk 1/4
cup pecans
1/2
cup whole almonds 1
cup all - purpose flour 1
cup old - fashioned oats 3/4
cup packed brown sugar 1/2 teaspoon salt 1/2
cup (1 stick) cold butter, cut into cubes 4 d'anjou
pears 1 teaspoon fresh lemon
juice 1/2 teaspoon grated fresh ginger Ice cream or whipped cream (optional)
4 ripe
pears, preferably Bosc 1 1/4
cups water 1 ″ piece of fresh ginger 2 teaspoons fresh lemon
juice 2 teaspoons agave syrup (optional) 1 teaspoon vodka
2 tablespoons sugar 1 tablespoon plus 1 teaspoon cornstarch 1-1/2
cups unsweetened apple
juice 1 teaspoon vanilla 1/3
cup dried apricots, chopped 2 fresh Bartlett
pears, cored and cut in half lengthwise Chopped crystallized ginger (optional)
PEAR FILLING: 2 medium Firm Ripe Bartlett
Pears, peeled and thinly sliced 1/2 Tablespoon Lemon
Juice 1 Tablespoon Spelt Flour 1/4
cup Powdered Honey 1/2 teaspoon Cinnamon 1/8 teaspoon Nutmeg 1/4 teaspoon Pink Sea Salt 1/2 teaspoon Almond Extract
Garnish topping 1 teaspoon extra-virgin olive oil 1/2
cup walnuts, chopped 1 garlic clove, minced 1 tablespoon fresh lemon
juice 1/2 tablespoon walnut oil 1 small Bosc or d'Anjou
pear, diced 1 tablespoon chopped parsley 1 tablespoon chopped tarragon salt freshly ground pepper
Pear Filling 5 - 6 large (about 3 pounds / 1.4 kilograms) Bosc or Bartlett
pears, peeled and diced 1 teaspoon lemon
juice 1/4
cup (50 grams) granulated sugar 1 teaspoon vanilla extract 1 tablespoon cornstarch 1 tablespoon brandy, optional
Ingredients: 1 (16 - ounce) can
pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream cheese 1 teaspoon grated lemon peel 1/3
cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam of your choice 2 tablespoons lemon
juice 1 (9 - inch) baked pastry pie shell [RECIPE]
Crust: 1
cup pecans 1/2
cup pitted Medjool dates Pinch of salt Filling: 3
cups cashews, soaked one hour 1/2
cup fresh lemon
juice 1
cup raw agave nectar 1
cup coconut oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt Caramel Sauce: 1/2
cup pitted Medjool dates, soaked for 20 minutes 1 Tablespoon raw vanilla powder 1 Tablespoon maca powder 1 teaspoon psyllium husk Pinch of salt 2
pears, thinly sliced 2 apples thinly sliced
Filling: 1 pint blueberries, divided 6 ripe but not too soft
pears, such as Bartlett or Anjou, cut in 1 - inch chunks 6 plums, pitted, cut in 1 - inch chunks 1/4
cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 2 teaspoons finely grated lemon zest 1 tablespoon fresh lemon
juice
For the filling: 8 ripe but firm Bartlett
pears, cored peeled, cut in 1 inch chunks 20 prunes, pitted and halved 1/4
cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom Zest of one lemon 2 tablespoons lemon
juice 1
cup frozen wild blueberries (optional)
1 3/4
cups almond or soy milk 1 tablespoon apple cider vinegar 1/4
cup of water 2 teaspoons vanilla extract 1/4
cup unsweetened apple sauce (or sunflower oil)
juice and zest of 1 lemon 1
cup coconut sugar, plus 1 teaspoon for the pan 1
cup of sifted spelt flour (white) 3/4
cup whole spelt flour 1/4
cup whole rye flour 1/3
cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small
pears 1/3
cup chopped raw walnuts 1/3
cup chopped dark chocolate
For the
pears: zest of 2 oranges 2
cups freshly squeezed orange
juice 2
cups purified water 1⁄4
cup loose Earl Grey tea leaves 1
cup coconut sugar 1 cinnamon stick 3 cloves 1 - inch piece fresh ginger 4 ripe but firm
pears, peeled, halved, and cored
Combine the
pears, cranberries, 1/4
cup sugar, 2 tablespoons almond meal, the lemon
juice, orange zest, cardamom, and cinnamon in a bowl.
For the filling: 6 large Bosc
pears, about 3 pounds, peeled cored, cut in 1 ″ chunks 6 plums, halved, each half quartered 1/4
cup granulated sugar 1/2 teaspoon ground cinnamon 2 tablespoons freshly squeezed lemon
juice zest from one lemon 1 pint blueberries
Spicy Rooibos Poached
Pears 4 ripe, firm pears — peeled, cored, and halved 2 lemons — juice and zest 3 1/2 cups purified water 1/3 cup red Rooibos tea 1 cup coconut sugar 3 tablespoons maple syrup 3 - inch piece ginger — peeled and chopped 1 cinnamon
Pears 4 ripe, firm
pears — peeled, cored, and halved 2 lemons — juice and zest 3 1/2 cups purified water 1/3 cup red Rooibos tea 1 cup coconut sugar 3 tablespoons maple syrup 3 - inch piece ginger — peeled and chopped 1 cinnamon
pears — peeled, cored, and halved 2 lemons —
juice and zest 3 1/2
cups purified water 1/3
cup red Rooibos tea 1
cup coconut sugar 3 tablespoons maple syrup 3 - inch piece ginger — peeled and chopped 1 cinnamon stick
Pear Tart Crust 1 lemon - zest and juice 1 pear — cored and roughly chopped 1 ″ piece of ginger root — peeled and roughly chopped 1 tablespoon maple syrup 2 tablespoons chia seeds 3 tablespoons melted cacao butter 1/2 cup coconut sugar — powdered 1/2 tablespoon vanilla extract 1 1/2 cups oat flour 1/2 cup coconut flour 1/4 teaspoon
Pear Tart Crust 1 lemon - zest and
juice 1
pear — cored and roughly chopped 1 ″ piece of ginger root — peeled and roughly chopped 1 tablespoon maple syrup 2 tablespoons chia seeds 3 tablespoons melted cacao butter 1/2 cup coconut sugar — powdered 1/2 tablespoon vanilla extract 1 1/2 cups oat flour 1/2 cup coconut flour 1/4 teaspoon
pear — cored and roughly chopped 1 ″ piece of ginger root — peeled and roughly chopped 1 tablespoon maple syrup 2 tablespoons chia seeds 3 tablespoons melted cacao butter 1/2
cup coconut sugar — powdered 1/2 tablespoon vanilla extract 1 1/2
cups oat flour 1/2
cup coconut flour 1/4 teaspoon salt
Using a food processor, process 3/4
cup chopped
pear with the banana, maple syrup, lemon
juice and vanilla until smooth.
Gingered Fruit Compote Ingredients: 1
cup apple
juice 1 teaspoon Fresh Ginger, minced 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 8 - ounce bag Frieda's Kumquats, sliced 1 Frieda's Asian
Pear, or regular pear, cored and chopped 1 cup seedless... Continue readi
Pear, or regular
pear, cored and chopped 1 cup seedless... Continue readi
pear, cored and chopped 1
cup seedless... Continue reading →
1
pear (peeled, cored, cut into chunks and placed in a small saucepan with enough apple
juice to cover) 1 cinnamon stick 1 oz (1/8
cup) cream cheese drop of maple syrup
These portions are strictly defined: one serve of fruit means one medium - sized fruit such as an apple or
pear or two pieces of smaller fruits like apricots or passionfruit, one and a half tablespoons of dried fruit or four dried apricots, or half a
cup of fruit
juice.
My recipe for today's totally awesome Ginger
Pear Green Smoothie: Yield: 1 serving You will need: blender, knife, cutting board, measuring cups and spoons 1 pear 1 lemon - juice of 1/4 cucumber 1/4 cup fresh spearmint 3 T hemp seeds 1 chunk fresh ginger 3 - 4 stalks kale, de-stemmed 1 - 1.5 cups water One of my readers who is doing the Body Fuel System wrote me last night because she has a big exam coming up, and she asked me what snacks she should take to stay al
Pear Green Smoothie: Yield: 1 serving You will need: blender, knife, cutting board, measuring
cups and spoons 1
pear 1 lemon - juice of 1/4 cucumber 1/4 cup fresh spearmint 3 T hemp seeds 1 chunk fresh ginger 3 - 4 stalks kale, de-stemmed 1 - 1.5 cups water One of my readers who is doing the Body Fuel System wrote me last night because she has a big exam coming up, and she asked me what snacks she should take to stay al
pear 1 lemon -
juice of 1/4 cucumber 1/4
cup fresh spearmint 3 T hemp seeds 1 chunk fresh ginger 3 - 4 stalks kale, de-stemmed 1 - 1.5
cups water One of my readers who is doing the Body Fuel System wrote me last night because she has a big exam coming up, and she asked me what snacks she should take to stay alert!
2 handfuls collard greens 1 handful spinach 1 zucchini 1/8
cup sliced red onion 1 Bartlett
pear Juice from 1 lemon Sea salt, to taste 1/2 avocado Seasoned rice vinegar, optional
1 serving of your favorite protein powder 1 large ripe
pear, peeled and diced, a Bartlett
pear is best 1/2
cup frozen blueberries 1 teaspoon vanilla extract Pinch of ground ginger
Juice of 1/2 a lime 1/2
cup unsweetened almond milk 1/2
cup filtered water 3 - 4 ice cubes
6
pears, peeled and cored, divided 2 teaspoons finely grated lemon zest 1/2
cup raisins, soaked in warm water for about an hour 1 1/2 tablespoon lemon
juice 1 teaspoon pure vanilla extract (optional) 3 pitted dates, soaked in warm water for about an hour 2
cups Engine 2 Plant - Strong ™ Rip's Big Bowl cereal (available at Whole Foods Market) 1/2 teaspoon ground cinnamon 1/4 teaspoon fine sea salt
Ingredients: 6
cups fresh fruits (apples,
pears, plums, peaches, apricots, berries etc) 1 tsp cinnamon 1 tbs water 1 tsp lemon
juice Topping 1
cup rolled oats 3/4
cup all purpose flour 3/4
cup firmly packed brown sugar 1/2
cup unsalted butter chilled 1
cup walnuts chopped
1/2
cup parsley 1 tbsp fresh ginger 2 ripe
pears 1 teaspoon honey
Juice from 1/2 lemon 2
cups of spinach, packed 1.5 — 2
cups water
INGREDIENTS 6 firm
pears, peeled 2 tbsp (30 mL) lemon
juice 1 tsp (5 mL) cinnamon 1/4
cup (50 mL) butter 1/2
cup (125 mL) granulated sugar 7 oz (200 g) thawed, frozen puff pastry (about 1/2 pkg) 1/2
cup (125 mL) whipping cream, whipped
INGREDIENTS 1 1/2 lbs fennel bulbs with fronds 3
pears, cored and diced into 1/4» pieces 1 1/2
cups water 1 1/2
cups freshly squeezed orange
juice 1
cup green Kasmiri or golden raisins, chopped 1/3
cup freshly squeezed lemon
juice 1 tbsp orange zest 1 tsp coarsely ground black pepper 5
cups granulated sugar 1/4
cup mild honey DIRECTIONS 1 Place a plate in the freezer for a set test and sterilize your jars.